PHENOLOGICAL EVALUATION AND in vivo DIGESTIBILITY OF THE FORAGE LEGUME

  Abstract The objective in this research was to evaluate the phenology, production and to determine nutritional chemistry composition and in vivo digestibility of A. pintoi and, to establish standards for determining the nutritional value and production based according to the chemistry com...

• Egile nagusia: Godoy Espinoza, Víctor (author)
• Beste egile batzuk: Barrera Álvarez, Alexandra Elizabeth (author), Quintana Zamora, Jorge Gustavo (author), Avellaneda Cevallos, Juan Humberto (author), Villota González, Leoncio (author), Casanova Ferrín, Lola Margarita (author), Peña Galeas, Mayra Mercedes (author), Vivas Moreira, Roque (author)
• Formatua: article
• Hizkuntza: eng
• Argitaratua: 2013
• Gaiak: LEGUMINOSA FORRAJERA; DIGESTIBILIDAD IN VIVO; MANÍ.; FORAGE LEGUME; IN VIVO DIGESTIBILITY; PEANUT.
• Sarrera elektronikoa: https://revistas.uteq.edu.ec/index.php/cyt/article/view/124